Any Home Bakers Here?

[cavemanrich]

Well, I failed. It’s not a perfect loaf anymore. Cut it open to get a slice, and it was completely doughy on the inside. Threw it out. I then realized what I did wrong.

I multiplied the recipe by 1.5, but I didn’t multiply the baking time.

Either that or my oven is off, which is likely also.

I am so mad.
Click to expand...

I use a meat thermometer to test bread-- 195 to 205F internal temp for bread to be done.
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Just wanted to add this. Multiplying recipe by 1.5 times does not mean the baking time should be multiplied by that.
Ron,, I was going to suggest same with the thermometer. I now always do this ,, and never failed me.
Before I went to the thermometer safety mode,, I did bake an Irish Soda Bread,,, Bread looked fantastic,, so I took it out. When cooled enough to cut,, did find slightly under-baked inside.
It has been thermometer ever since.
Jared,,,, I know you were using a Pulman Loaf pan with a cover. A little more finagling to get the thermometer in. Need to slide cover over at least part way,,,, but no harm done if bread needs more fire. Just slide back closed and give it another 10 minutes.
I also think that the cover does interfere with heat reaching the dough to a certain point. (VS pan without cover)
Keep track of your bake times in the future, and keep notes. Also do check your oven temperature if it is what you set it to. You would need an oven thermometer.
They are reasonably priced.

The above is not to be confused with the probe thermometer to measure the internal bread temperature.
I have something similar to pix below.

 

[R2elk]

I told hubby that we have enough canned tomatoes, so the rest of what ripens -- and there are a LOT of green tomatoes out there -- is for salsa. That made him smile.

Another really good use for green tomatoes is:

Green Tomato Relish

Coarsely grind: 1 peck green tomatoes
1 dozen green and red Bell peppers
8 medium onions (approximately 2" diameter)


Drain 2 or 3 hours


Add: 2 tsp. whole celery seed
2 tsp. whole mustard seed
5 cups vinegar
9 cups sugar
1/4 cup salt

(1 stick cinnamon and 1 tsp. whole cloves) tied in a cheesecloth bag or a stainless steel tea ball for later removal.

Combine ingredients in a large enough (at least 6 quart) stainless steel saucepan*, bring to a boil and boil for 15 minutes.

Ladle hot relish into prepared pint jars leaving approximately a 3/4" headspace. Seal jars as they are filled and place upside down on counter to cool and seal. Keep refrigerated once opened.

Should make 12 pint jars of relish.

*Do not use an aluminum sauce pan as the acid from the hot vinegar will cause too much aluminum to be extracted into the food.

It is a sweet relish but does not taste anything like store bought sweet relish. Wonderful on burgers or hot dogs. One woman I know eats it on her peanut butter sandwiches. (No accounting for tastes.)

 

[Beaker99]

Hey fellow bakers. I have a question for you all. Would a puff pastry dough make a decent pie crust?

Our apple festival is approaching and pie crust is one thing I've never mastered. I make a great apple pie (with store bought crust ). But the contest requires the crust be home made. I make a great puff pastry.

 

[BullChick]

Another really good use for green tomatoes is:

Green Tomato Relish

Coarsely grind: 1 peck green tomatoes
1 dozen green and red Bell peppers
8 medium onions (approximately 2" diameter)


Drain 2 or 3 hours


Add: 2 tsp. whole celery seed
2 tsp. whole mustard seed
5 cups vinegar
9 cups sugar
1/4 cup salt

(1 stick cinnamon and 1 tsp. whole cloves) tied in a cheesecloth bag or a stainless steel tea ball for later removal.

Combine ingredients in a large enough (at least 6 quart) stainless steel saucepan*, bring to a boil and boil for 15 minutes.

Ladle hot relish into prepared pint jars leaving approximately a 3/4" headspace. Seal jars as they are filled and place upside down on counter to cool and seal. Keep refrigerated once opened.

Should make 12 pint jars of relish.

*Do not use an aluminum sauce pan as the acid from the hot vinegar will cause too much aluminum to be extracted into the food.

It is a sweet relish but does not taste anything like store bought sweet relish. Wonderful on burgers or hot dogs. One woman I know eats it on her peanut butter sandwiches. (No accounting for tastes.)

My recipe is a little different, but I’m sure this one is good too. Mine is just more complicated.

 

[BullChick]

Hey fellow bakers. I have a question for you all. Would a puff pastry dough make a decent pie crust?

Our apple festival is approaching and pie crust is one thing I've never mastered. I make a great apple pie (with store bought crust ). But the contest requires the crust be home made. I make a great puff pastry.

It sounds good to me!

 

[BullChick]

Apple pie, apple tarts, apple fritters, candy apples, caramel apples, strawberry rhubarb pie because I think I’m funny, apple pandowdy, apple butter, apple jerky, apple crumble, apple cake… Take me to your festival!

 

[R2elk]

Hey fellow bakers. I have a question for you all. Would a puff pastry dough make a decent pie crust?

Our apple festival is approaching and pie crust is one thing I've never mastered. I make a great apple pie (with store bought crust ). But the contest requires the crust be home made. I make a great puff pastry.

This pie crust recipe works very well for me. One thing that can really help when making pie crusts is that when you form the round to start rolling it out, put it a plastic bag and refrigerate it while you are preparing the filling.

When you are ready to roll it out, if you put it inside a very large (2 gallon size) plastic bag to roll it out works really good. Lightly dust both sides of the round with flour before putting it in the bag.

 

[Ladies-Eight]

Canning all the tomatoes that were on the table, 3 quarts. Now I can clean off my table and put the leaves down so I have more room in here. Progress!

I told hubby that we have enough canned tomatoes, so the rest of what ripens -- and there are a LOT of green tomatoes out there -- is for salsa. That made him smile.

When I canned the green tomatoes I used the large mouth quart jars.

Once the tomatoes were prepared, I put the slices in the jar with hot water and salt, put the lid and ring on then placed them in a water bath canner for one (1) minute after the water in the canner started to boil.

I was able to have fried green tomatoes throughout the winter and spring.

Very good.

 

[Ladies-Eight]

Bakers good morning one and all!

87 mostly sunny 74% humidity feels like 99 thunderstorms predicted today.

Have a great day!

 

[Colley12]

I use a meat thermometer to test bread-- 195 to 205F internal temp for bread to be done.
...........................................................................................................................................................
Just wanted to add this. Multiplying recipe by 1.5 times does not mean the baking time should be multiplied by that.
Ron,, I was going to suggest same with the thermometer. I now always do this ,, and never failed me.
Before I went to the thermometer safety mode,, I did bake an Irish Soda Bread,,, Bread looked fantastic,, so I took it out. When cooled enough to cut,, did find slightly under-baked inside.
It has been thermometer ever since.
Jared,,,, I know you were using a Pulman Loaf pan with a cover. A little more finagling to get the thermometer in. Need to slide cover over at least part way,,,, but no harm done if bread needs more fire. Just slide back closed and give it another 10 minutes.
I also think that the cover does interfere with heat reaching the dough to a certain point. (VS pan without cover)
Keep track of your bake times in the future, and keep notes. Also do check your oven temperature if it is what you set it to. You would need an oven thermometer.
They are reasonably priced.

View attachment 3242060

The above is not to be confused with the probe thermometer to measure the internal bread temperature.
I have something similar to pix below.
View attachment 3242069

I second the use of a thermometer for baking bread. I use a digital one similar to this that I bought off of amazon.

I bake mostly sourdough and the thermometer was a game changer.

I read an article a while back that said to measure the temp with the thermometer, you take the bread out of the oven, turn it out of the pan and stick the thermometer thru the bottom of the loaf into the middle. If it's not done then throw if right back into the loaf pan or Dutch oven and put it back into the oven. Bread is different then cakes and sweets where taking it out of the oven to check like this doesn't affect the rise. I shoot for 210 when baking my sourdough.

If I'm repeating info already said...sorry I'm new to BYC...but I love baking so jumped into the thread!